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A vibrant assortment of roasted root vegetables including carrots, beets, and sweet potatoes, arranged beautifully.
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Roasted Root Vegetables: A Vegetable Medley Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A colorful and flavorful medley of roasted root vegetables, enhanced with balsamic vinegar and fresh parsley.

Ingredients

Vegetables

  • 1 small celery root
  • 2 carrots
  • 2 parsnips
  • 1 sweet potato
  • 1 turnip
  • 1 red onion
  • 2 beets (red)
  • 2 beets (yellow)
  • 3 tablespoons olive oil
  • ½ - ¾ cup chopped walnuts (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard (whole grain or old-fashioned)
  • 1 tablespoon lemon juice (freshly squeezed)
  • to taste salt and pepper
  • ⅓ cup fresh Italian flat-leaf parsley (chopped, to garnish)

Instructions 

  • Preheat oven to 400°F (205°C).
  • Peel and chop vegetables into ½-1 inch pieces.
  • Toss vegetables with 3 tbsp olive oil and spread on a baking sheet.
  • Roast for 30-40 minutes, stirring halfway. Add walnuts in last 5 minutes if desired.
  • Drizzle with balsamic dressing, garnish with parsley, and serve.

Notes

For extra flavor, add herbs or spices of your choice.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: International
Keyword: Vegetables